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Monday, January 17, 2011

Meatless Monday: Miso Vegetable Soup

Miso Vegetable Soup

Nothing says comfort like a warm bowl of soup.

Recently, I've become addicted to making Miso Vegetable Soup, concocted from a hearty combination of vegetables, beans, potatoes, and gently whisked miso paste. For my miso, I use a Eden Organic's Hacho Miso, a darker, richer paste made from organic soybeans, water, sea salt, organic roasted barley,
and koji aged up to three years in the traditional manner.Did you know that miso has great health benefits?

Digestive
enzymes, protective soy isoflavones, and fatty acids found in miso
contribute to good health. The enzymes in miso aid in the digestion of protein and starches in
grains, beans, and vegetables, making it an essential addition to a
vegetarian or mostly vegetarian way of eating. Fermentation breaks down
the trypsin inhibitors in soybeans allowing for full utilization of the
protein.

Miso is also low fat, wheat free, non-gluten, and kosher. I always keep some in my fridge to make sauces for fish and soups (it's fermented so it lasts for a long time - at least up to six months). So enjoy!

Directions
Heat the olive oil over medium heat in a large pot. Add the onions and saute until beginning to soften (about five minutes). Add the garlic and saute for one more minute. Add the vegetables, beans, potatoes, and stock and bring to a simmer. Cover, reduce heat, and cook for about 25 minutes or until vegetables are tender.

Remove cover and whisk in miso paste using one of the following methods. Either whisk the miso paste into a little bit of water and then add to the soup, or place a metal sieve into the soup, add the miso into the sieve, and whisk it through the sieve into the soup. Season to taste with salt and pepper. Enjoy!